Fava Bean Risotto

Manresa: An Edible Reflection, David Kinch with Christine Muhlke -
December 2013

Adapted from Manresa: An Edible Reflection by David Kinch with Christine Muhlke

For 8 to 10 servings (requires advance preparation)

Porcini confit:

2 lbs. (900g) porcini, cut into 1" to 2" pieces

4 lbs. (1.8L) unsalted butter

8 to 10 sprigs thyme

3 cloves garlic

kosher salt

Heat oven to 285°F.

Place mushrooms in baking pan; reserve.

Heat butter, thyme, and garlic in small saucepan; season; pour over mushrooms; place sheet of parchment paper directly on top of butter; cover baking pan with aluminum foil; bake 2 hours; remove from oven; cool; reserve in refrigerator.

Rice water:

1 cup (210g) carnaroli rice

5 cups (1.2L) water

Bring rice and water to a simmer in a saucepan set over medium heat; reduce heat; simmer, uncovered, stirring occasionally, 55 minutes; remove from heat; let stand 5 minutes; strain through fine chinois into large bowl (extract as much water as possible without pressing on rice); discard rice; cover bowl with plastic wrap; reserve.

Fava beans:

5 lbs. (2.25L) fava beans, shelled, skinned, and blanched

kosher salt

Place favas in a blender; blend to a chunky paste; season; place in airtight container; cover; reserve in refrigerator.

Heat milk, buttermilk, and rennet in a saucepan, stirring lightly to combine; cook without stirring until curds have formed and separated from clear whey (20 to 30 minutes); drain curds in a fine chinois lined with cheesecloth set over a bowl; fold cheesecloth over curds; let stand overnight; reserve curds and whey separately; reserve in refrigerator.

Whey foam:

1 tsp. (2.5g) soy lecithin powder

1 Tbsp. (14g) cold unsalted butter, cut into cubes

salt

lemon juice

Heat 1 cup (235g) whey in a saucepan until an instant-read thermometer registers 120°F; remove from heat; sprinkle in lecithin; remove from heat; let stand 5 minutes; place in a blender; blend on high speed, adding butter a piece at a time, until emulsified; season; add juice; strain through fine chinois into heatproof bowl; discard solids; set over pot of simmering water; reserve (keep warm).

To serve, spoon fava bean risotto into center of each plate; spoon 5 pieces porcini confit around risotto on each plate; mound leeks on top of risotto; garnish with fava bean leaves and shaved porcini; froth whey foam with immersion blender; spoon around each plate; drizzle with savory oil.